Beijing Restaurant Review: Flora Steak & Bar

Flora Steak’s menu gets right to the point, so we will, too – no small talk. Asparagus soup is asparagus soup. Cheese fries are fries with cheese. The menu isn’t complicated or confusing. It’s simple, and it’s American. And as far as we’re concerned, that’s a good start.

Hearty American meals are the specialty here at Flora. With surf-and-turf, barbecue, roast chicken and, of course, steak – the big portions and expert comfort food make Flora Steak a carnival for carnivores. Try hot dogs, corn dogs, roast lamb – even fries can be topped with beef. We love the lamb with tortilla chips (RMB78) – a fun, meaty starter that you won’t regret, even if your arteries clog.

For those less excited about cholesterol, Flora offers a variety of snacks and salads as well. The rainbow-colored salad (RMB68) is delicious and punchy, with bits of avocado and beet atop a bed of leaves, and our carbonara (RMB68) is rich and creamy. For something sweet, our apple pie (RMB48) with vanilla ice cream is an all-American treat. Soft, syrupy baked apples with cinnamon and nutmeg and hints of lemon just can’t go wrong. Not in America, and not in Beijing.

Flora’s massive two-floor space is the most magical part. It’s huge, but booths provide intimacy amongst all the space. The colorful geometric wallpaper and wooden tables are a surprisingly pleasing juxtaposition.

The large space, rustic food, and modern decorations make it relaxed and the ideal destination for downtown families on a Saturday lunch. But it’s also not hard to imagine fun happening late into the night with a drinks menu the length of Finding Dory’s cast, and a stage for local rock bands. You can picture birthday parties for 6-year-olds in this restaurant. You can visualize a circle of table-slapping, beer-chugging college students in this restaurant. You can imagine high school reunions, and envision date nights in this restaurant.

Ultimately, Flora Steak is a shape-shifter, and one many can be excited about. But there’s no doubt who’s most excited about it: our taste buds.